This summer millions of youth and adults are spending days - weeks at summer camp or just plain camping. Here the perspective of our very own youth before she heads off to summer camp. Which oils and natural products does she bring and why.
Carrot Cake Breakfast Cookies
I’ve been juicing more often lately and I felt bad to throw away the pulp that was left over from it. Then I decided to experiment with making cookies from them. I call these “carrot cake” because the pulp I used was carrot, apple and ginger and that with YL’s orange oil and cinnamon reminded me so much of actual carrot cake but in a smaller version and a little bit more healthier. These cookies are warm, full of flavor, and packed full of protein and energy.
Makes: 20-25 cookies Prep time: 10-15 min Bake Time: 20 min Total time: 30-45 min
- 2 cups einkorn flour ( we use Young Living’s or Jovial)
- 1 cup almond flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp ground cinnamon
- pinch of nutmeg
- pinch of salt
- 1 cup oats ( steel cut or rolled)
- 1/2 cup ground flax seed ( you can simply just blend some flax seeds in your blender)
- 3/4 cup maple syrup
- 1/3 cup oil ( I like to use avocado or coconut oil)
- 1 tsp vanilla extract
- 5 drops Young Living’s Orange Oil
- 4 eggs
- 1 cup dried cranberries
- 2 cups Juicing pulp ( carrot, apple, ginger. You could also grate some carrots, apple and ginger instead)
- Preheat oven to 350°f and prep two cookie sheets with parchment paper
- In a large bowl, sift together einkorn and almond flour, baking powder and soda, cinnamon and nutmeg, and salt. Whisk in oats and ground flaxseed.
- In a separate medium bowl whisk together all the wet ingredients. Add wet to dry and mix until a soft dough forms.
- Add in pulp and cranberries
- Roll into small 11/2- 2 inch balls and press down lightly. Place them 1/2 inch apart from each other and bake for 20 min until lightly browned and firm to the touch.
- Let cool for 5-10 minutes. For the freshest taste store them in an airtight container and eat within a couple days. Enjoy!
I tried this recipe for the first time the night before I had to bring them to a bake sale. I crossed my fingers and prayed that they would look and taste good. It ended up working perfectly and everyone loved them! I love baking with einkorn flour, because it has such a nice subtle taste, and it is so much better for you than modern wheat. The blueberries and lemon compliment each other so well, and the muffins are just the perfect sweetness.
Serves: 12- 16
- 3 cups of einkorn flour, plus 1 teaspoon for dusting ( all-purpose or whole grain, and I used YL’s einkorn flour)
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp of salt ( we use the Real Salt brand)
- 1 cup ( 200 g) coconut sugar
- 3/4 cup (185 g) plain yogurt
- 1/2 cup (125 g) whole milk or almond milk
- 10 tbs (140 g) unsalted butter, melted
- 3 large eggs ( or 4 1/2 tbs of ground flax seed + 1 cup of water, let sit for 5 minutes)
- 2 cups (240 g) fresh or frozen blueberries
- 3 drops of Young Living Lemon EO
- Preheat oven to 425°F. Fill a muffin tin with 12 paper liners ( this recipe usually makes a couple more muffins, so add 2-4 extra paper liners in a second muffin tin just in case).
- In a large mixing bowl, sift together the 3 cups of flour, baking powder, baking soda, and salt. In a medium bowl, combine the yogurt, milk, lemon EO, and melted butter.
- In the bowl of a standing mixer fitted with the wire whip attachment, beat the eggs until they are a smooth yellow color ( if using flax eggs, just beat until a little frothy). Add the sugar and beat on medium-low speed for 1 minute, then on high a couple more minutes until the mixture forms thick ribbons.
- Fold the flour mixture gently into the egg, using a circular motion to completely incorporate it into the batter. Gently stir the yogurt mixture into the batter. ( Be sure to scrape the sides and bottom of the bowl as you go). Toss the blueberries with the remaining 1 teaspoon of flour, then fold them gently into the batter until the dry flour is completely absorbed. Spoon the batter evenly into the cups, filling nearly to the rim of the cup.
- Place the muffins in the oven, then reduce the oven temperature to 375°F. Bake for 25-30 minutes until a toothpick comes away clean when inserted into the center of the muffins. Let cool in pan for 15 minutes, then remove from the pan and cool completely. The muffins can be stored in an airtight container for up to 3 days.
Yes, one is almost eaten all the way. That’s how good they are- that I couldn’t get a picture without them being eaten as I took it!
Check out more of Hopes recipes at hopeleilani.com
Just a little peak into our home this morning... Setting up our toppings bar for our oatmeal 🥣 this morning with my cute little helper. So much yummy healthiness that can be added!
✅ chia seeds
✅ flax seeds
✅ sunflower seeds
✅ Ningxia Wolfberries
✅ Cinnamon bark Vitality (extra good for starting the day maintaining healthy blood sugar levels!)
✅ a splash of coconut milk and maple syrup
What are your favorite toppings or YL essential oil for oatmeal?
CHECK OUT THESE *SIX* COVETED OILS BEING BROUGHT BACK FOR A LIMITED TIME!!!!!!!!!!!!!!!Read more...